Honey-Glazed Roasted Carrots and Parsnips Reviews

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users rating4/4

This was delicious side dish for our
Thanksgiving this year. What was
particularly nice were the "do ahead"
techniques which allowed me to roast
the carrots before the turkey went in
and then reheat them after the turkey
was done and was resting.

This dish was a standout at our very traditional Thanksgiving meal. Really delicious and attractive dish! I was running low on butter, so I used olive oil with honey and balsamic for the glaze and it worked great.

Elegant side dish- delicious! I've made this a
number of times and each time my guests are very
impressed! I don't tell them how simple the recipe
is! For once I actually follow the instructions to a T
and it turns our perfectly each time.

Delicious! I did not use foil lined
baking sheets; just used non-stick
baking sheet. I also put the carrots
in a bowl first to mix the olive
oil, salt and pepper before putting
on sheet. Much easier and better
coating. I could not find
parsnips, so used all carrots. I
also added a few diced shallots to
roast with the carrots. I also
drizzled the honey glaze over the
carrots before roasting for last 10
minutes. Great reviews from my
guests.

I scaled this down to only cook 1 lb of carrots. We bought some beautiful baby ones at the farmer's market. I didn't peel them, but I would next time. Other than that, I stuck with the program, scaling down all ingredients accordingly. I loved it and will definitely make again. So easy and I always have these ingredients in the house. I paired it with something a little spicy (Moroccan Chicken, also from this site) and it was wonderful.